The Place

Packed with garden vegetables and fresh herbs with parmesan croutons

Over a warmed plum tomato, baby leaf spinach and roasted garlic salad with calamata olives and herbed croutons

With fresh herbs, toasted mole papitas and melted farmhouse butter

In a white wine, roasted tomato, lemon and black olive broth

With green asparagus, citrus zest, sun dried tomato's, parmigiano reggiano and fresh herbs

With shaved parmesan and a mustard seed dressing

Over a creamy polenta, baby spinach and bacon ravioli with a port wine reduction

With maytag blue cheese, roasted pears, candied walnuts and a sherry wine dressing

With shrimp, mussels, calamari, clams, fresh basil and truffle oil

Served over soft polenta with a sweet onion relish and a fire-roasted tomato and okra sauce

With mixed baby greens, toasted pistachios and a lemon vinaigrette

With bubble and squeak potatoes, wilted baby spinach and a rich jack-daniels peppercorn sauce

Served with a crisp double baked potato shell packed with a herbed carrot mash accompanied by chopped collard greens, caramelized cipollini onions and a rosemary jus

Pan seared duck breast, duck leg confit and steamed duck wontons over a quinoa, black cherry, dandelion and napa cabbage hash with a blood orange and tamarind sauce

Over pearl barley, sauteed swiss chard, celery, sun dried apricots and fresh herbs with frizzled leeks and a creamy dijon enhanced jus

With herb roasted sweet potatoes, sauteed french beans and a rich cranberry gravy

With a savory minced beef and lamb filling topped with creamy mash and shaved english cheddar with peas flamande and a sweet relish

Char-roasted and set over steamed wild jasmine rice, baby bok choy and sauteed mushrooms with an orient spice infused beurre blanc

Over whipped celery root puree and sauteed broccoli rabe with roasted parsnips and a port wine plum emulsion

With scottish salmon, lobster, calamari, shrimp, clams, mussels, and cubed new potatoes in a herbed, fragrant broth

With shallots, wild mushrooms, spring peas, pancetta and cherry tomato's tossed in a rich chablis and maine lobster broth

With brown rice, sweet corn, baby spinach, carrot, artichoke, onion and fresh herbs over a rustic chopped tomato and fresh basil sauce

With tahitian vanilla ice cream, toasted papitas and caramel sauce

Served warm with homemade mint chocolate chip ice cream and hot chocolate

With toasted almonds, gingerbread and butterscotch sauce

With lavender essence

With chocolate chips, almond cookies and a berry compote

With a warm milk chocolate sauce and toasted pistachios